Recipe: Potatoes Nicoise


This is a recipe from my days with St Delia’s ‘One is Fun’ book. It’s essential potatoes in a tomato pasta sauce. It tastes a lot better than that sounds. It’s a great side dish, but it tastes just as good served cold as a potato salad. Some freshly made falafel would go well with this, or some fried halloumi if you don’t want to keep it vegan. A couple of fried eggs served beside would make a great brunch dish too.

Give this a try. You’ll be finding excuses to make them again!

Nicoise potatoes photo DSCN1124_zps3222df77.jpg

300-350g new potatoes, diced
1 red pepper, chopped
1 red onion, chopped
1 clove garlic, chopped
Small tin (230g) chopped tomatoes
6 black olives, chopped
1 tbsp flat leaf parsley, chopped

Heat a generous glug of olive oil in a small frying pan and add the chopped potatoes and red pepper.
Fry them on a high heat for 5 minutes.
Add the onion and garlic and turn the heat down to medium.
Fry for 10 minutes, until the potatoes are a bit brown and they are nearly cooked.
Stir in the tomatoes and olives.
Season well with salt and pepper.
Bring to the simmer and then remove from the heat.
Let stand, uncovered, for 5 minutes. The tomatoes will reduce a little and the potatoes will finish cooking in the residual heat.
Serve with the parsley sprinkled over the top.

Serves 2 as a side dish


5 responses »

  1. Looks very yum. If we had it with halloumi for lunch I’d probably add another green salad veg as a second side. With eggs or falafel I probably wouldn’t bother. Maybe it’s the saltiness of the halloumi that makes me think that. Anyway it looks absolutely scrumptious.

    • I would agree that you’d want something green with this for a main meal. BTW – they taste just as good cold – proved that this lunch time!

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